Active time: 10 minutes
Total time: 20 minutes
Servings: 3 servings
Nutrition Profile:
- Sesame-Free
- Diabetes-Appropriate
- Nut-Free
- Dairy-Free
- Soy-Free
- High-Fiber
- Heart-Healthy
- Vegan
- Vegetarian
- Egg-Free
- Gluten-Free
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Ingredients:
- 2/3 cup of no-salt-added tomato sauce
- 1 1/2 cups of frozen lima beans
- 1 cup of matchstick carrots
- 1 cup of chopped yellow bell pepper
- 1 cup of chopped plum tomatoes
- 1 cup of packed chopped spinach
- 2 1/4 cups of reduced-sodium vegetable broth
- 3/4 teaspoon of Italian seasoning, divided
- 3/4 teaspoon of garlic powder, divided
- 3/4 teaspoon of crushed red pepper, divided
- 3 pinches of salt, divided
Directions:
1. Divide the tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers).
2. Top each jar with 1/2 cup of lima beans and 1/3 cup each of carrots, bell pepper, tomatoes, and spinach.
3. Cover the jars and refrigerate for up to 3 days.
4. To prepare 1 jar of soup, add 3/4 cup of broth to the jar.
5. Sprinkle the jar with 1/4 teaspoon each of Italian seasoning, garlic powder, and crushed red pepper, as well as a pinch of salt.
6. Microwave the jar, uncovered, on high in 1-minute increments, stirring after each increment, until the soup is steaming hot and the vegetables are tender (approximately 4 to 5 minutes total).
7. Let the soup cool for 5 minutes before serving.
To make ahead:
You can prepare the soup through Step 1 and refrigerate it for up to 3 days.
Equipment:
- 3 (1-pint) canning jars or microwaveable airtight containers